Tarte au Citron Recipe

Prep Time Cook Time Serves
30m 30m Makes 1 (10-inch) round tart

A French classic and such a delightful way to end a meal. The pastry is the only thing that makes this recipe a little labor intensive. If you can find a good pâte à sucrée (sweet shortcrust pastry) in your shop, go ahead and use it. I have yet to find one that I like so I make my pastry for this dessert. You can find the recipe under “sweet shortcrust pastry”. I have adapted this recipe from the classic one taught to me at Cordon Bleu. When something is this good, you don’t want to play with it too much. I have just reduced the sugar as I like a lemony tart that is not too sweet.


  • sweet shortcrust pastry
  • 5 large eggs
  • ¾ cup sugar
  • ½ cup heavy cream
  • Zest of 1 lemon
  • Juice of 2 lemons
  • Confectioner's sugar, for garnish


Preheat the oven to 350°F.


On a lightly floured work surface, roll out the pie dough until it is about ⅛-inch in thickness. Line the tart tin with the dough, being careful not to stretch it as you do. Roll your rolling pin over the top to trim any excess. Prick the base of the pastry all over with a fork and chill in the refrigerator for 15 minutes. Once chilled, line with parchment paper and fill with dry beans or baking weights and bake for 10-15 minutes or until the pie dough is completely cooked and nicely golden. Remove from the oven and allow to cool while you make the filling. Reduce your oven temperature to 300°F.

In a bowl, whisk together the eggs, sugar, cream, lemon zest and juice. Pour into the slightly cooled tart and bake until the center of the tart is set, about 20 minutes.


Allow the tart to cool completely. To serve, dust lightly with confectioner’s sugar.


If you have the time and the tins, it is fun to make individual tarts for your guests in mini tart tins. Process is the same although cooking times may be shorter.

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